Easy chicken tray bake
A tiny hit of sunshine on a dank, cold Scottish night! Easy to throw together and inflam-friendly as always.
Easy chicken tray bake
A tiny hit of sunshine on a dank, cold Scottish night! Easy to throw together and inflam-friendly as always.
Cooking Instructions
- 1
Rub the chicken with olive oil and place in a shallow dish with the rosemary, and chunks of the spicy sausage if you are using it
- 2
Season with (Himalayan) salt and black pepper
- 3
Scatter the chopped veggies across the dish
- 4
Sprinkle whole dish with smoked paprika to taste, a final season with salt and pepper and a drizzle of olive oil
- 5
Tuck the lemon quarters into the dish and it's ready to pop in oven
- 6
Bake for 35 mins then check, toss the veggies around if any are getting too crisp and baste the chicken with any juices. Back in for another 25 mins. When it's done the chicken is crispy and golden, the veggies are roasted and squishy and there's a lovely pool of spicy lemony juice to spoon over it all.
- 7
Serve with salad, or here with sweet potato wedges and organic mayo 🙂
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